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| Mixing veggies in with the pasta base. |
Garden Pasta Salad
makes a quick and easy main dish or side salad. I cooked the pasta several
hours ahead and refrigerated it with the sauce and parsley, allowing the
flavors to meld. Right before dinner I added garden veggies along with eggs,
cheese and some meat for a simple, tasty and hearty meal.
This recipe is quite
versatile and lends itself to lots of variations. No Comeback Sauce? Use Ranch
dressing mixed with some salsa. Vary the type of pasta, add other garden herbs,
shredded carrots, thinly sliced radishes, diced peppers . . . or whatever sounds good.
Garden Pasta Salad
1 (12 ounce) package
spiral whole wheat pasta or use tri-colored
1/3 to ½ cup
(more or less) Comeback Sauce
2 to 3
tablespoons flat leaf parsley, chopped
3 Roma (plum
tomatoes), diced
About 1/3 to ½
cup black olives pieces or slices
3 tablespoons
red onion, finely chopped
About ¼ cup
finely chopped cucumber, peeled & seeded
Salt &
pepper to taste
2 hard cooked eggs, chopped
¼ to ½ cup
cubed Cheddar cheese (we prefer sharp)
 |
| Ready to eat. |
About ½ cup
diced ham, or add fried bacon, turkey, etc.
1. Bring
a large pot of salted water to a boil. Cook spiral pasta in the boiling water,
stirring occasionally, until cooked through but firm to the bite, 12 minutes;
drain.
2. Toss
cooked pasta with Comeback Sauce (vary amount to your taste and preference) in
a large bowl; add parsley.
3. Chill
in refrigerator for at least 4 hours or overnight.
4. Add
any or all of the additional ingredients before serving. Note – add just
veggies for a side salad; if using as a main dish salad add the eggs, cheese
and meat.
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